Apricot Balsamic Glaze

Discussion in 'Geek Recipes' started by RETARD, Dec 26, 2012.

  1. RETARD

    RETARD New Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    Makes: 250ml

    Ok so no official pictures of this except a little bit over the bacon on my boxing day 'hang over cure' breakfast.
    For your entertainment i have constructed a little Christmas carol for the breakfast ingredients followed by the recipe for the glaze.

    On the day After Christmas
    Chef RETARD gave to me
    the worlds best hang over cure recipe ...

    3 stuffed mushrooms
    3 bacon rashers
    2 free range eggs
    MORE HOME MADE WORCESTERSHIRE PLEASE!!!
    2 homemade bread
    some awesome glaze that i made up
    and a sausage for an instant heart coronary

    [​IMG]

    perhaps i'll make some more if i can manage to fit any more food in this week :sick:


    And for those of you that have left overs ...
    check out this incredible glaze that made its way onto a Christmas ham yesterday.
    Totally impromptu but perfect as a sauce to spoon over left over ham, turkey, chicken, pork, sausages ...

    INGREDIENTS:
    • 1/2 cup Apricot Jam
    • 1/2 cup brown sugar
    • 2 T balsamic vinegar
    • 1/2 tsp cayenne
    • 1/2 tsp cinnamon
    • 1/2 tsp fresh rosemary finely chopped
    • 2 T butter

    METHOD:
    1. Place all ingredients (except butter) into a small saucepan over a low heat

    [​IMG]

    2. stir constantly for 5 mins til the sugar dissolves & bubbles slightly.

    3. Turn off the heat and stir through the butter.

    [​IMG]

    4. use as a glaze/baste through out the cooking process &/or spoon over meat.

    [​IMG]

    Makes left overs so much less painful :)
    Keep in the fridge & warm up when needed.

    Merry Christmas :)
     
    Last edited: Dec 28, 2012
  2. shredder

    shredder Member

    Joined:
    Dec 26, 2001
    Messages:
    11,058
    Location:
    Dec 27, 1991
    I made the glaze last night but with a slight change. The mrs had made some jam recently out of some plums from the garden, so I substituted that instead of the apricot jam. And reduced the qty of sugar a tad, as the jam was already damn sweet. I also gave it a stick-blend halfway through the cooking process, as the jam was chunky and I wanted a smooth sauce.

    And it was goood. We had it with a quick meal of meatballs, baby peas and garlic bread. The glaze/sauce accompanied everything perfectly, and didn't survive the night I'm afraid. :p

    Cheers :thumbup:
     
    Last edited: Jan 14, 2013
  3. no5isalive

    no5isalive Member

    Joined:
    Jan 23, 2013
    Messages:
    367
    Location:
    Sydney
    I am thinking of using this over some roast pork or pork ribs...mmm
     
  4. OP
    OP
    RETARD

    RETARD New Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    great result shredder :)
    Honestly i haven't made this since Christmas, but i cant wait to do another batch for the Christmas ham again this year.
    would definitely consider other fruits, plum sounds like a great substitute :thumbup:

    no5isalive, this would be great with some roast pork as a glaze.
    If you wanted to make a mop with it, you could always add a good slug of beer and cider vinegar into the mix, then baste regularly ;)
     

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